Print Options:

CHICKEN PAKORA

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Keep your friends close and your snacks CLOSER...!

 1 Chicken Breast (small cubes)
 2 Thinly Sliced Large Onions
 1 Thinly Chopped Medium Potato
 1 tsp Cumin Seeds
 1 tsp Sumac
 1 tsp Pomegranite Seeds (anardana)
 1 tsp Ajwain Seeds
 1.50 tsp Chilli Powder
 1 tsp Coriander Powder
 1 tsp Garlic Powder
 2 tsp Fine Sea Salt
 3 Green Chillies Chopped
 1 cup Freshly Chopped Coriander
 5 tbsp Gram Flour Heaped
 3 tbsp Plain Flour Heaped
 1 tbsp Rice Flour Heaped
 1.50 tsp Baking Powder
 0.50 cup Lemonade
 500 ml Crisp & Dry Frying Oil
1

In your fryer begin to heat the frying oil on medium flame. You need the oil to be hot but not smoking. Allow five minutes to heat the oil and then turn the flame on low.

2

In a large bowl add in all the ingredients in the order written above.

3

Mix thoroughly with your hands. There is no power stronger than your hands when it comes to pakora mixing. Mix around for at least five minutes.

4

Using your hands or a tablespoon, drop pakoras into the oil gently. The size of the pakora really depends on your preference. I like to add the amount that fits onto a tablespoon.

5

Do not crowd the fryer or the pakoras will not have sufficient space to fry and will result in a soggy pakora. Good pakoras are cooked in the inside and beautifully crisp on the outside.

6

Batch cook the pakoras. Use quality kitchen towels to absorb excess oil.

7

Serve the pakoras immediately or warm. Serve with your favourite dipping sauce.

Nutrition Facts

Servings 0